74 Brisbane Prawn Soufflé

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Butter 2 tbsp. 1 oz. 30 grams
Flour 2 tbsp. ½ oz. 15 grams
Milk 1 cup 8 fl. oz. 230 milliliters
Eggs 3 3 3
Cheese 6 tbsp. 3 oz. 85 grams
Brandy 1 tbsp. ½ fl. oz. 15 milliliters
Prawns (shelled weight), large shrimp 3 6 oz. 170 grams
Butter 2 tbsp. 1 oz. 30 grams
Brandy 2 tbsp. 1 fl. oz. 30 milliliters
Salt, white peppercorns, cayenne, nutmeg To season To season To season


Method of Preparation

Measure butter, flour, milk, separate eggs—whip whites stiffly—grate cheese—measure brandy—cut prawns into ½-inch pieces—grease soufflé dish well. Preheat baking sheet in oven at 375°F.

Method of Cookery

  1. Melt butter, add flour to make a roux, then add milk gradually, see White Sauce.
  2. Allow to cool. Beat in yolks and cheese until smooth.
  3. Chop 1 ounce prawns very fine and add to sauce, also add fluid ounce brandy. Season quite highly with salt, pepper, cayenne, nutmeg.
  4. Fold into stiffly-beaten whites.
  5. Sauté remaining prawns in clarified butter for 1 minute; add brandy and set alight.
  6. Place half soufflé mixture in dish, place flamed prawns on top, and cover with remaining mixture.
  7. Place in 375°F. oven and bake 40 minutes.


Serve with plain boiled and buttered herb potatoes and a colorful tossed salad. A very good dry white full-bodied wine goes well.